Green Tea Opera Cake

Super tall opera cake layered with ganache and matcha buttercream:

Hazelnut Macarons

French macarons are probably one of the most finicky cookies to make and I've had my share of ones that didn't turn out. The ideal ones have tall "feet", a round, smooth top and have that addictive chewy texture.

Here's the recipe I used:

Macarons:

250g almond powder

225g egg whites

500g icing sugar

Method:

Sift together the almond powder and 400g icing sugar. Whip the whites with the remaining sugar till stiff peaks. Fold in the almond mixture in thirds and continue to fold till the batter sinks into itself when it is lifted up with the spatula.

Pipe small rounds with a round piping tip (the tip is very important to get them perfectly round) and sprinkle chopped hazelnuts if desired.

Let them dry for 30 mins until they aredry to the touch. Bake in a 325 degree oven with the door slightly ajar (I put a wooden spoon there) for about 20 mins till starting to get golden brown.

Cool and carefully lift off. Fill with buttercream.